6 Nations Chilli Con Carne

Need a hearty meal to spice up the 6 Nations? Pair this with a nice pint and you have a winning combination!

Ok guys n Gal’s lets get cooking!

First let’s break down what we are going to need:

500g Minced Beef
2 Medium Onions
2 Tins of Chopped Tomatoes
Tomato Puree
1-3 Red Chillies
2 Cloves of Garlic
Olive Oil
1 Heaped Teaspoon of Ground Cumin
1 Heaped Teaspoon of Dried Oregano
2 Level Teaspoons of hot Chilli Powder
Rock Salt & Cracked Pepper
1 Tin of Red Kidney Beans

This is a very simple group meal (4 people).

1. Finely chop the onions & prepare the chilli. Chop off the top of the chilli and cut length ways into 4 pieces. Using a small knife cut out the seeds. Finely chop the chilli and remember not to touch your eyes! Use 1 chilli for a moderate kick and 3 chillies if you don’t value your taste buds!

2. Crush the garlic and throw in a large frying pan with the onions and some olive oil. Fry the onions until they have reduced down and have started browning. Now add the cumin, oregano, chilli powder and chopped chilli. Fry this for a further 2-3 minutes on a medium heat so all the flavours are infused.

3. Separate the Minced beef and add to the pan. Continually mix this until all the meat has browned. Drain the fat off with a plate over the pan and transfer the mixture to a large saucepan.

4. Season the mixture with salt and pepper and the two tins of tomatoes and a squirt of tomato puree. Let this simmer on a low heat for 45 minutes; partially cover the pan so that only a minimal amount of steam escapes. This will ensure the chilli cooks well but does not reduce down too quickly. About 10 minutes before you take the chilli off the heat drain the kidney beans and throw them in. As these are already cooked they don’t need to be in the mix for long.

*Taste test the mixture and add a level tablespoon of sugar if it has too much of a tangy acid flavour.

5. Serve with boiled rice, shavings of cheddar cheese, sour cream and tortilla chips. Enjoy!